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What are you Grilling now?

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^There is a good reason why there is no such thing as left over bacon ... ;)

  • 6 months later...
  • Replies 888
  • Views 180.3k
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  • I did sous vide picanha for the first time today. A simple rub of spices, smoked salt and olive oil, then cooked in the bath at 133F for 6 hours. The 'grill' part comes from very briefly finishing on

  • shellylh
    shellylh

    Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc. Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner.

  • Smoked chuck roast. Much better than I expected. And a great excuse to use plenty of horseradish cream sauce.

Posted Images

Apartment community's new rules prohibit having a grill on the balcony :( Gave mine away yesterday to another med student. I haz a sad. :(

That is Gangnam Style Cow

We have something similar to that, but it's more cured, even more than jamón. It's called "cecina", made from the cow's leg. Nah, now I've noticed the fire under the pan :palm:

Edited by Torpedo

Yep, that's raw beef slices at a Korean BBQ restaurant in Korea.

  • 5 weeks later...

Two-faced Traeger Spatchcock Chicken -- hickory rub on the left and chili lime rub on the right.

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  • 2 weeks later...

Mid-way

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After the foil worth brown sugar, honey and butter

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On the platter

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On my plate with proper accompaniment

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Good smoke ring for the Traeger but a little dry because my sister in law came over and I had to make cocktails at the wrong moment. I still liked them very much and Alden powered through six of them easily.

X100 on the ribs. Can't wait to eat at Al's!

  • 2 weeks later...

You can't just show us that picture Mike!

What's the story Dory?

Credit to Debbie's brother on these. 6 racks of ribs smoked 4 1/2 hours with apple and pecan wood. They are now resting for 90 minutes wrapped in foil in a cooler. No pics, but we had frenched lamb chops for appetizers.

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